Steamed Pork Wontons

 Stamed Pork Wontons with a Garlic and Soy sauce Glaze

I quiet vividly remember the first time I tasted a steamed wonton, which ironically was in India.
Some might argue that the masala intoxication I was enduring might have made the steamed wontons taste much better than they actually were, but the simple chinese starter dish from the Indianised 'China Valley" restaurant has since been the best thing I have eaten from there.

Obviously despite looking up the recipe, I was unable to locate any pre-made wonton wrappers in rural Manipal, nor was it anywhere to be found in Seychelles or the local grocery stores in regional NSW, Australia. Finally I decided to just try my hand at making it myself... And it has been a smashing success and has me wondering why I had not attempted this earlier.

So here is my take on the recipe and hope it brings you as much joy and deliciousness as it has brought me

Wrapper recipe

Ingredients

1 egg
1/3 cup of water
2 cups plain flour
1 tsp salt

Firstly sift the flour and the salt into a big bowl, leaving a crater in the middle.
Secondly , in a separate bowl , beat the egg adding the water in bit by beat.
Pour the egg/water mix into the crater slowly, simultaneously fold in the flour into the mixture.

Once mixed , transfer the dough to a lightly floured surface and knead to a soft elasticity.

If it feels too tough add in some water ( a teaspoon at a time)and continue kneading to a softer texture.

Separate into 2 balls and leave to rest covered with a damp towel for 10-15 mins.



Separate each ball into 4 smaller balls and roll out on a lightly floured surface

We had initially wanted to make circular shaped wontons and using a cake cutter we were making round shapes, but as it was taking along time getting the dough as thin as it it supposed using a rolling pin, we gave up with the round and made triangular and rectangular shaped wrappers which I experimented with and  made into dimsums and  gyozas shapes.

Pork Stuffing

Ingredients

500g Mince pork
6-8 gloves of garlic
1 bunch of Chives (chopped finely)
2 tablespoons of crushed ginger (or the equivalent of fresh ginger)
2 tablespoon of Soy Sauce (light)
1/2 a teaspoon of salt/pepper
Juice of 1 lime
1 onion chopped finely

For the stuffing you can choose mix it by hand and let it marinade for a few mins or just pop it all in a food processor for a minute and let it mix more evenly.

Next comes the stuffing!
To make the round shaped wontons , you can cut out the round shape in your wrapper.
Drop a teaspoon of the pork in the middle.
Wetting your fingertips, moisten the edges and cover with another round shaped wrapper pressing the edges together to seal.

Serving suggestions: Steaming or deep fried crispy.

 I personally prefer the healthier option and steamed mine

Steaming 

Simply steam in a bamboo steamer for 5-8 mins depending on how tightly they are in the steamer.

Garlic and Soy sauce Glaze

2 cloves of garlic chopped finely
3 teaspoons Soy sauce (light)
1 teaspoon Oyster sauce
1/2 cup water
salt and pepper to taste

In a small saucepan lightly heat up some oil.
Gently fry the garlic making sure not to burn.
Add the sauces and the water.
Stirring and mix the sauce

Glaze the wontons and decorate with a few chives leaves.

Optional Serve with a Sweet chilli sauce

Tips:

Be sure to keep the rolling surface lightly floured.

The quantities stated above yielded approx 2 dozens of wontons.